Abstract：
:Aging that involves contact with dying yeast cells is one of the differential processes between sparkling and still wine production. The release of the products of autolysis during this aging step is fundamental for the quality of sparkling wines made by the traditional method. These cells undergo an autolysis process characterized by self-digestion of yeast intracellular and cell-wall macromolecules, and the release of the degradation products to the wine. Autolysis is the source of several molecules responsible for the quality of sparkling wines, as well as still wines aged on lees (yeast cells). Autolysis is a slow process under sparkling wine production conditions, and there is interest, from the industrial side, in the design of strategies for rapid development of autolysis. Some years ago our research group hypothesized that, during the process of sparkling wine production, autophagy would take place. This had important implications for the design of genetic engineering strategies aimed to accelerate autolysis. The relationships between autolysis and autophagy are not completely elucidated, but in case autophagy preceded autolysis during the aging step of sparkling wine production, there were at least two possibilities for accelerating autolysis by targeting genes involved in autophagy. This chapter discusses methods to demonstrate the development of autophagy under enological conditions. This is accomplished by using either laboratory strains defective in autophagy and/or the Cvt pathway, in conditions that mimic sparkling wine production or industrial wine yeast strains under real sparkling wine production conditions.
journal_name
Methods Enzymoljournal_title
Methods in enzymologyauthors
Cebollero E,Rejas MT,González Rdoi
10.1016/S0076-6879(08)03212-6subject
Has Abstractpub_date
2008-01-01 00:00:00pages
163-75eissn
0076-6879issn
1557-7988pii
S0076-6879(08)03212-6journal_volume
451pub_type
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